Hui Style Vegetable Soup
- Ready In:
- 7 (8 inch) dried tofu (sticks)
- 1⁄4 cup vegetable oil
- 1 tablespoon ginger, peeled and minced
- 2 teaspoons salt
- 1⁄4 teaspoon szechuan peppercorns, ground
- 1⁄2 teaspoon ground cumin
- 3⁄4 lb yukon gold potatoes or 3/4 lb red potatoes, peeled and thinly sliced
- 1⁄2 lb napa cabbage, thinly sliced crosswise (about 4 cups)
- 6 cups water
- 1 teaspoon sambal oelek
- 2 cups spinach leaves, loosely packed and coarsely torn
- Place dried tofu sticks in large, wide bowl. Cover with warm water and let soak 15 minutes. Drain then squeeze out excess water. Chop dried tofu sticks into 2 inch lengths. Set aside.
- Heat oil in medium, heavy stockpot over medium-high heat. Add dried tofu sticks and cook, stirring, for 2 minutes. (Reduce heat if they start sticking.)
- Add ginger, salt, Sichuan pepper and cumin. Cook, stirring, for 1 minute.
- Add potatoes and cabbage. Cook, stirring often, for 2 minutes or until cabbage begins to wilt. Stir in 2 cups water and chili paste.
- Bring to boil. Cover and then cook at gentle boil, reducing heat if needed, until vegetables are very soft, about 10 minutes. Add 4 cups water.
- Bring back to a boil. Cover and reduce heat to medium-low. Simmer 10 minutes.
- Add spinach. Cook, stirring occasionally, just until wilted and tender.
- Serve with dark barley bread and sharp cheese (Western style).
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